Man’s affinity with water began long before novelist, Ernest Hemingway romanced its azure depths in The Old Man and the Sea. And Cape Town – where fishing is more than a sport, it is part of a heritage – boasts an age-old fascination for the underwater.
Renowned for the big game fish and the thrill of the chase, the waters around Cape Town have a plethora of yellowfin, longfin, tuna, yellowtail and the swordfish. The last, a broad billed fish – popularly known as the gladiator of the deep – is one of the most prized catches any angler could get and finds pride of place on many fine dining and fusion menus. Swordfish and salmon often come served up in innovative combinations with herbs, cheeses, wine and fruit. And when a dash of wasabi is added, it gives the creation a distinctive Oriental touch.
Cape Town’s varied terrain and unique scenery not only provide the full range of fishing opportunity, but a magnificent waterfront to indulge one’s senses while waiting for that bite. The final flavours merge into one another as you soak in the salty sea air. To top the ‘fresh fish’ experience there is nothing better than a creamy dessert to seal the meal.

Actor and photographer, Parvin Dabas says,
I recently returned from a trip to South Africa where I sampled some interesting kingklip and limefish dishes. Although salmon is my favourite, I enjoy other seafood that is locally available and also try out new and exotic varieties like swordfish.”

Roasted Swordfish In A Red Wine Stew
Ingredients: Swordfish fillet, (150gms/piece), 4 units; Pancetta, sliced, 8 units; Floury potatoes, 750 gms; Milk, 150 ml; Butter, cut in cubes, 150 gms; Red wine jus, 100 ml; Marrow bones, marrow pushed out, 4 units; Foie gras slices, scored, 1 inch; Chives, 40 gms; 1 recipe of oxtail stew; Olive oil, Salt and pepper to taste.
Method: Arrange the pancetta between two sheets of baking paper, place in between two oven trays and press flat. Cook in a 180° C pre-heated oven for 10-15 minutes until crispy. Remove and drain. Boil the potatoes until soft. Strain and place in the oven for 5 minutes to cook dry. Boil the butter and milk together, mash in the potatoes and mix. Cover with greaseproof paper and set aside. Stir in the chopped chives when re-heating the pomme puree. Pull the oxtail meat of the bones and place in a pot with the red wine jus. Cook slowly until sticky, season and splash with some cabernet sauvignon vinegar. Set aside and keep warm. Push the marrow from the bones and slice into thick slices. Sear in a very hot pan until golden, season and strain the liquid fat off. Stir in a little red wine jus and keep warm. Season the swordfish and sear in a hot pan until golden, roast in a 180° C oven for 5 minutes until the fish is firm. Warm the mash, stir in the chives and spoon onto a plate and place the fish on it. Spoon the oxtail onto the side and spoon the marrow sauce over it. Place the foie gras slice on top of the oxtail and garnish the fish with the pancetta.